Sweet Hawaiian Chicken Kabobs With a Bite

With school starting, it feels like summer is slipping away. Already my kids are talking about Halloween costumes and what they want for Christmas. I, however, am having a hard time letting go of summer, and I'm committed to eeking out every bit of it that I can -- which means lots of grilling.

These Hawaiian chicken kabobs from Simply Scratch are perfect for an easy dinner any night of the week, but also festive enough for those last summer barbecues. They combine the sweetness of pineapple with a divine garlicky glaze, and the end result is amazing. Served with some brown rice, it's a complete meal. And really, isn't all food more fun when it's served on a stick?

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Grilled Hawaiian Chicken Kabobs

Marinade:

1/2 cup Dark Brown Sugar

3 cloves Garlic, minced or pressed in a garlic press

1-1/2 teaspoons grated or minced Fresh Ginger

1 cup Pineapple Juice

2 tablespoons Tamari (or Soy Sauce), plus more for drizzling

Kebabs:

3 boneless-skinless Chicken Breasts, cubed

1 Red Bell Pepper, cubed {seeds and stem discarded}

1 Orange Bell Pepper, cubed {seeds and stem discarded}

2-3 cups Fresh Pineapple, cubed

1 Sweet Onion, cut in to chunks

In a jar or bowl combine the marinade ingredients. Whisk until the sugar is dissolved. Let the marinade sit to get the flavors to meld and store in the fridge until ready to use

Skewer the chicken, pineapple, peppers and onions alternately and place into a shallow pan or large resealable plastic bag. Pour marinade over top and toss to coat.

Marinate for 30 minutes, turning every so often.

Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and there is a good char on the vegetables.

Serve with rice of your choice, sprinkle with sliced green onions and drizzle a little more tamari (or soy sauce) over top.